I’ve found that some of the most delicious food is often the simplest. This easy and elegant fish recipe hardly has anything to it – the only thing you need is some super fresh wild caught fish. From there, it’s about observing your each filet as it cooks in order to bring it to prepare it perfectly.

If time is your issue, put your excuses away sister because this whole meal takes no more than 10-minutes of preparation and it tastes like a $30 dish from a fancy NYC restaurant.

Don’t sweat if your fish is slightly over or under cooked the first time you make it. It will be better the second time. Promise. That’s how you learn to cook. It’s all about trial and error.

Just making the effort to put a homemade meal on the table is an incredible act of self care.

And love, well, that’s always delicious.

Pan Seared Chilean Sea Bass
Servings: 2
Time: 10 minutes

2 filets of Wild Caught Chilean Sea Bass

Extra virgin olive oil

Sea salt

1/2 a lemon or lime (optional)

Directions

Take your fish out of the fridge and let it come to room temperature, even if it’s just out for a few minutes, that’s great.

Heat a non-stick skillet to medium-high heat with 1-2 tablespoons on extra virgin olive oil. The amount that you use depends on the size of your skillet since the oil will spread out. If you’re using a smaller pan, you can use less oil. Larger pan, more oil.

Generously salt the fish on both sides, but of course you want more on the non-skin side.

When the oil is hot, but not smoking put in the fish, skin side up. Allow it to cook for about 3-6 minutes. Cooking time will vary depending on the thickness of your fish.

Just be very aware. Watch as the color changes. It will go from cloudy to solid. When it is 90% cooked through, flip it over and cook the skin side for 1-2 minutes.

I love the skin, there are so many good fats in there but if it’s soggy, it doesn’t takes so good, so you want to cook it just a bit.

At the end, squeeze 1/2 a lemon or lime over both filets. Best served immediately.

We recommend pairing this with a simple salad like THIS ONE or a great veggie dish like THESE.

Our sister-friend Nitika Chopra was born for TV and this year her dream came true when she became the host of a new talk show, Naturally Beautifulon Veria Living TV. Naturally Beautiful is all about showing you how you can naturally achieve the beauty that is right for you!

We were honored to be guests, not just once, but TWICE (we’ll be sure to share those clips as soon as they air)! We had a blast and can’t wait to dish on the recipes we made.

On this episode of HCC TV we talked to Nitika about what she eats to stay so vibrant and, ahem, Naturally Beautiful. She also shares her top three kitchen staples that double as natural beauty treatments.

And be sure to watch until the end to see how all three of us get our lustrous hair

To celebrate the launch of Naturally Beautiful we are having a big bash in NYC on September 24th!

It’s going to be super fun. Come hang out with us, eat some gluten free snacks and mingle with like-minded wellness women.

This is the premiere of our brand new video series: Saucy, where we provide practical answers to you culinary queries with some sass and some laughs.

For our first episode we got an amazing viewer question that we’re sure a lot of you can relate to. Here’s what she asked:

“We know you ladies are all about cooking but when I get home that’s the last thing I want to do. I just want something easy, light and refreshing. What can I make that will be simple to pull together but still tastes amazing?” -Leslie

Watch the video below to see how we hooked Leslie up big time.

For the base of this simple summer dinner we incorporated a way underutilized green: escarole.

We like to think of escarole as kale’s cool cousin from the next town over.

They can both be eaten raw or cooked but escarole has a bit more spice. Something we never shy away from at HCC.

We layered on some gorgeous smoked salmon, cucumber ribbons and added dots of a creamy goat cheese. Topped it with some fresh herbs, capers, a simple vinaigrette et, voila! Dinner is done in 5-minutes flat.

Watch the video below to see it all come together.

Smoked Salmon Escarole Salad
Servings: 2
Time: 5 minutes

6-8 escarole leaves, washed and dried

1 cucumber ribbons (use a vegetable peeler)

1 package of wild caught smoked salmon

1/4 cup of goat cheese

1 tablespoon capers or sliced kalamata olives

4-6 basil leaves, roughly torn

Shallot Vinaigrette

Juice of 1/2 a lemon

2 tablespoons red wine vinegar

1/4 cup extra virgin olive oil

2 tablespoons Dijon mustard

1 teaspoon shallot, grated

Dash of pepper

Directions

To make the dressing combine your lemon juice, red wine vinegar and dijon mustard in a bowl. Grate in the shallot, add a dash of pepper, then whisk well as you pour in your extra virgin olive oil.

Make your cucumber ribbons using a vegetable peeler and toss it well with the dressing–don’t use it all at once. Pour about 1/2 on your cukes and save the rest for later.

In a plate or bowl, lay down your escarole then layer on your cucumbers, salmon, capers, basil and cheese. And on a drizzle of extra dressing and dig in!

You know that moment when you realize you have about five foods in your fridge that are on the fritz and you have no what what to do with them? You don’t want to waste them, but if you don’t act fast they’re all going to end up dying a sad veggie death…

We’ve been there too! So we created the ultimate Cooking Camp solution – Frittata-fy them!

That’s right, free up your fridge by taking all your leftovers, whether they be random ingredients or leftovers from another meal, and give them a masterful makeover by putting them all together in a simple frittata.

Preheat oven to 350 degrees F. Separate egg whites and yolks into separate bowls. Beat egg whites in a mixing bowl until frothy. Then whisk in egg yolks to combine. Add salt, pepper and 1⁄2 the herbs then stir. Set aside.

In a 10-inch nonstick, ovenproof skillet add olive oil and heat on medium-high. Add in the onion, season with salt and pepper and sauté until golden brown. Add in the garlic, spinach and remainder of the herbs. Continue to sauté until the greens have completely wilted.

Pour in egg mixture so that the vegetables and eggs are distributed evenly throughout then drop in the tomatoes, cut side up.

Let cook undisturbed for 5-7 minutes or until the edges are set and just getting brown, but the interior part is still slightly wobbly when you shake the pan.

Put the entire pan in the oven and cook for another 10-12 minutes until the frittata has set completely. Take out of the oven and allow to cool in the pan for 10 minutes. Slice into wedges and serve.